This dish is often served on Italian antipasto plates - it is so good served with barbecued fish or meat.
2 orange capsicum
2 yellow capsicum
¼-½ cup olive oil
Hold each capsicum over a flame with tongs, turning so the skins blacken. Remove the skins. Alternatively, slice in half and grill.
Wash capsicums, slice lengthwise into about 8 sections, removing the core and seeds.
Place in a dish and drizzle with olive oil.
Serve with crusty bread or barbecued fish or meat.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.9g|